One Pan Pesto Chicken with Veggies *Video Recipe*
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
  • Chicken breast – 2, skinless and boneless
  • Zucchini – 1, medium, cut into 1 cm thick half-moons
  • Baby potato – about 10 to 15, unpeeled and cut into halves
  • Carrot – 2, medium, cut into 2-inch pieces
  • Basil pesto – 1 cup, (homemade is best!)
  • Mozzarella cheese – 1 cup, grated
  • Garlic – 10 to 12 cloves, minced
  • Olive oil – ¼ cup
  • Salt and pepper to taste
  1. Prepare a baking sheet by lining it with aluminum foil. Brush it lightly with some olive oil.
  2. Place the zucchini pieces at one side of the pan. Season it with salt and pepper; add minced garlic and olive oil and mix well using a spatula.
  3. Add the potatoes and carrots on the other side leaving a gap for chicken breasts between the veggies. Season them similarly with salt, pepper, minced garlic and olive oil. Mix well.
  4. Place the chicken breast in between the arranged veggies. Season them with salt and pepper and drizzle olive oil and sprinkle minced garlic. Brush the chicken breasts to distribute the aromatics evenly.
  5. Flip the chicken breasts and repeat salt, pepper, minced garlic and olive oil on the other side too. Now add half a cup of basil pesto on each chicken breast and spread them to coat the top evenly.
  6. Next sprinkle half a cup of grated mozzarella on each chicken breast evenly.
  7. Preheat your oven to 200 C / 400 F and place the wire rack at lower level. Bake the pesto chicken and veggies in the preheated oven for 30-35 minutes or until internal temperature of the thickest part of chicken reaches at least 165 F in an instant-read thermometer.
  8. Sprinkle fresh parsley and serve the warm one pan pesto chicken and veggies with a glass of chilled beer! Enjoy!
Recipe by Flavor Quotient at